Plainville-Southington Regional Health District May 2018 1 Centers - - PowerPoint PPT Presentation
Plainville-Southington Regional Health District May 2018 1 Centers for Disease Control and Prevention (CDC) Surveillance Report for 1993-1997 Identifies the five most frequently reported contributing factors to foodborne illness.
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Identifies the five most frequently reported
Improper Holding Temperatures Inadequate Cooking Poor Personal Hygiene. Contaminated Equipment Food from Unsafe Sources
Holding Temperatures, 36%
Cooking Temperatures, 19%
Hygiene, 18%
Equipment, 14%
Unsafe Source, 13%
FDA Foodborne Illness Risk Factors
Demonstration of Knowledge Implementation of Employee Health Policies Hands as a Vehicle of Contamination Time/Temperature Relationships Consumer Advisory
Source: FDA Food Code 2013: Annex 5 – Conducting Risk-based Inspections
“Regulatory inspections and follow-up activities must be
Source: FDA Food Code 2013: Annex 5 – Conducting Risk-based Inspections
Online – FDA Food Code – www.fda.gov https://www.fda.gov/downloads/Food/GuidanceRegula
FDA Food Code – 8 Chapters Annex – Supporting documents
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Two sections:
Foodborne Illness Risk Factors and Public Health
Interventions on top;
Good Retail Practices on the bottom
Within each section are violations made up of Priority,
New timeframes to correct violations No rating score
You are either IN=in compliance or OUT=not in compliance
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Contributes directly to the elimination, prevention or reduction to an
acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard such as cooking, reheating, cooling, handwashing, cleanliness of food contact surfaces. For example:
No handwashing Improper cooling Improper cold holding (above 41°F) Improper hot holding (below 135°F) Not cooking to proper temperatures (Comparable to 4-point demerit violations on current forms) Shall be corrected on site (at time of inspection)
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Priority foundation item (Pf): Application supports, facilitates
towels, necessary equipment, labeling.
For Example:
No soap/papertowel at handsink Raw/undercooked foods served without consumer advisory Refrigerator cannot maintain proper holding temperature Food thermometer not available; No thermometer in refrigerator Inadequate food labeling and/or date marking
Shall be corrected on site (at time of inspection)
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General sanitation, operational controls, sanitation
standard operating procedures, facilities or structures, equipment design, or general maintenance such as floors, walls, ceiling, hairnet, jewelry. For example:
Unclean floors Walls not cleanable/non-absorbent No hair restraint Corrected by a date & time as agreed to or specified
by the Regulatory Authority but no later than 90 calendar days after the inspection.
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Potential Hazardous Foods now called Time/Temperature
TCS foods are the same as PHF’s with the addition
Cold Holding (refrigeration) Temperature: 41°F or below Hot Holding Temperature: 135°F or above
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A new classification system was developed by the State
Class 2, 3 & 4 will require Certified Food Protection
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Highly Susceptible Populations means PERSONS who
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Immunocompromised; preschool age children, or older adults; and
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Obtaining FOOD at a facility that provided services such as custodial care, health care, or assisted living, such as a child or adult day care center, kidney dialysis center, hospital or nursing home, or nutritional or socialization services such as a senior center
Owner Qualified Food Operator Designated Alternate
Permit Holder Person in Charge Certified Food Protection Manager
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The entity that:
(1)Is legally responsible for the operation of the FOOD
ESTABLISHMENT such as the owner, the owner’s agent, or
(2)Possesses a valid PERMIT to operate a FOOD
ESTABLISHMENT. 2-101.11 Assignment.
(A) Except as specified in (B) of this section, the PERMIT
HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
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A Person in Charge must be at the establishment at all
times during hours of operations
More than 1 Person in Charge will likely be needed to cover all
hours of operation
Person in Charge requires a Certified Food Protection
Manager Certificate
Certified Food Protection Managers are formerly known as
Qualified Food Operators (QFO’s)
Certificates will need to be up to date to comply with the
FDA Code. Expired certificates are invalid
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2-102.12 Certified Food Protection Manager
(A) The PERSON IN CHARGE shall be a certified FOOD
protection manager who has shown proficiency of required information through passing a test that is part
Such as ServSafe and others
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2-103.11 Person in Charge (Duties)
The Person in Charge shall ensure that
(O) Written procedures and plans where specified by this
Code and as developed by the FOOD ESTABLISHMENT, are maintained and implemented as required.
2-501.11 : Clean-up of Vomiting and Diarrheal Events
…shall have procedures for EMPLOYEES to follow when
responding to vomiting or diarrheal events that involved the discharge….onto surfaces in the FOOD ESTABLISHMENT…
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3-301.11 (3) A written EMPLOYEE health policy that
(a) Documentation of FOOD EMPLOYEES and
CONDITIONAL EMPLOYEES acknowledge that they are informed to report information about their health and activities as they related to GI symptoms and diseases…
(4) Documentation that FOOD EMPLOYEES
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Using Time as a P.H. Control (4 - 6 hour rule)
Reduced Oxygen Packaging (required) Date Marking/Discard Date Procedures
Sanitization program (recommended) Cooling procedures (recommended)
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6-301.14 Handwash Signage
A sign or poster that notifies FOOD EMPLOYEES to
wash their hands shall be provided at all HANDWASHING sinks used by FOOD EMPLOYEES….
5-203.13 Service Sink
At least one service sink or one curbed cleaning facility
equipped with floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal for mop water/liquid waste…
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4-302.13 / 4-302.14 (Warewashing Machines)
For Hot Water Dishmachine: Must provide an approved
method to verify the plate/utensil surface temperature.
For Chemical Dishmachine: Test strips are required to
measure chemical concentration. For example: Chlorine or Quaternary Ammonia (Quat) based sanitizer test strips.
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Specific criteria for on-premises preparation and for
The intent is to monitor TCS food that is held
Based on potential growth of Listeria Monocytogenes
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Refrigerated, ready to eat (RTE) food prepared and
Maximum of 7 days for foods held in refrigerator at
Day of preparation counts as Day 1
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Commercially Processed food that is opened and held
Refrigerated, ready-to-eat TCS food prepared and packaged
by a food processing plant must be marked at the time the
If food is held more that 24 hours, the date marking system
must indicate the date or day by which the food must be consumed on the premises, sold, or discarded (no more than 7 days in refrigerator).
Day or date marked by the food establishment may not
exceed a manufacturer’s “use-by” date if the manufacturer determined the “use-by” date based on food safety.
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A refrigerated RTE, TCS food must be discarded if it: 1.
2.
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